Pescador710

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About Pescador710

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    Canal and Southeastern RI

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  1. 30 is still doable and will get you a little extra distance. For me 40 is just right. And remember you don't want to be "johnny loose drag" when a good fish hits at the end of your cast with the way crowds are nowadays...
  2. I squid a handful of times a year in the canal and like anything else, there are good nights and slow nights...
  3. Oh no it certainly does. Putting a pork rind, synthetic strip, or chamois will elongate the profile and slow the sink rate, which certainly matters for stripers. I just personally switch to sluggo jigs or paddle tails if I want a longer profile or change weight/amount of hair if I want to change the sink rate.
  4. 99% of the time I fish my bucktails naked. If I want a longer or bigger profile, I'll fish soft plastics. For sea bass, a smelly trailer is the way to go. Squid always works but gulp seems to be easier to deal with and is just as effective.
  5. Many fishermen, particularly in the groundfishery, are upset that regulations have become stricter and quotas have been cut while there is little evidence of rebounding fish stocks (mostly cod). And while they are being strictly regulated, an exponentially growing fish eating mammal population is not. To some, animals are being given more rights than humans in this case. This is not my own opinion but the objectively reasonable sentiments of many fishermen.
  6. It sounds like we had a stranding event of these usually offshore species. Apparently it has happened before but hasn't happened in decades... Squid are so weird
  7. The following is a FB posting from the Center for Coastal Studies on June 3: IMPORTANT REQUEST FROM OWEN NICHOLS, DIRECTOR OF MARINE FISHERIES RESEARCH AT CCS: Hello Cape Cod folks! I'm looking for reports and especially photos of the squid that have been appearing on and near beaches in Cape Cod Bay on this week's big tides - the ones I've seen are shortfin squid (Illex illecebrosus, pictured here), also known as summer squid. These are different from the squid that we've come to think of as common in inshore waters and are jigged in harbors by fishermen, which are longfin squid (Doryteuthis/Loligo pealeii). This phenomenon of summer squid on beaches is not a new one, but aside from last July in Provincetown, it's one we haven't seen in some time - I remember seeing this a few times growing up here, but in the 1970s and 80s it happened a lot! See the paper linked below for some background - forty years later we still don't really know why it happens, but we're starting to piece together what drives the local abundance of this oceanic squid species. Please post pics and locations in the comments, DM them us, or email to ccs@coastalstudies.org. THANK YOU http://spo.nmfs.noaa.gov/mfr401/mfr4015.pdf
  8. I love the 12' 2-6oz. Unlike many lure ratings of big companies this one was right on the money. It can certainly throw 1 oz sp minnows just fine but it's not the most comfortable for that application. I have (very occasionally) thrown 6 oz bucktails with out backing down much. The rod does it fine but I do think that 6oz is the lmit. And the sweet spot is 3.75-4.25 oz but it throws a 3 oz pencil as far as any rod but it really excels with a 4 oz. I know your asking about the 11 footer but if it is anything like the 12 footer, I would guess the rating is spot on and IMO the lure rating more or less matches the fighting power of a rod. In other words, it should be a decently priced option for a plugging and light jigging rod. Disclaimer: I have not fished the 11 footer.
  9. I do believe there are some wild sources in other states at the moment. I think the RI weir fishery can land stripers at the moment and starting from a pretty small size as well. Forget the exact size regulation but it is under 28". I think your trained eye can tell the difference between wild and farm raised, so I'll take that out of the equation. And of course, what may be the most likely scenario... Not to go off on a tangent but you always see EPO arrests of poachers publicized on a regular basis but I never see dealers, wholesalers/retailers getting into legal trouble with the exception of Joe and the stolen oysters and the Codfather fiasco. I'd imagine the best use of taxpayer dollars to combat poaching is to hammer down on the "big guys," the ones buying and selling illegal fish. It seems law enforcement is content with beating their chest when they catch the guy stacking bass or a boat filled with too many seabass. Don't get me wrong, this type of enforcement needs to continue but the poachers they catch are just the tip of the iceberg and will always continue if we are just targeting poachers. To me aggressively targeting the unscrupulous dealers will have a much bigger impact than writing citations for poachers.
  10. I've gotten stuck three times. The first time, I went straight to the ER. The second time, I had a father of an 18 yo who was apparently joining the service help get the fish off. I then asked him if he or his son could try to pop the barb out the other side but neither were willing. I tried to do it myself but couldn't stomach it- so off to the ER again. It seems like ER's around the cape see buried hooks regularly and are prepared. I never had an X-ray done though. Maybe the doc just wanted to make sure he wasn't going to tear up tendons or something. The third time, my brother was able to pop the barb out the other side and clip it with wire cutters- hurts like hell but better than going to the ER.
  11. I just smoked my first bluefish and it came out great. I do enjoy bluefish in a variety of ways but this might be my favorite. We used a sort of combo of several different recipes for the brine but it went something like this: lots of salt (would've used soy sauce but we were out), lots of water (duh), mustard seed, peppercorn, little OJ, brown sugar, oinion, crushed garlic and thyme. After soaking overnight, the fillets were left to dry for a few hours. At this point I sprinkled just a little bit of brown sugar on top. The fish was smoked in an electric smoker for about 4 hours at 180-200 degrees using a combo of pecan and apple wood. Fillets were left with skin on and grates were covered with foil with ample holes poked through and cooking spray applied. Question: How moist do you like your finished product to be? I think I prefer mine on the drier side. Last night the fish still had plenty of moisture under a nicely dried/smokey surface. I'm guessing as the fish sits over the next few days it may lose a little moisture but I wanted to see what some of you more experienced smokers prefer.
  12. I have received a lot of contradicting advice on this topic. When a fish takes a whack at your pencil but you don't hook up, I've been told to stop the plug and give it a few seconds then twitch. I've also been told to speed up the retrieve to imitate a frantically scared bait. Here is what I generally do- If the fish did not make contact with my plug, I continue my retrieve just as before. If the plug gets smacked but no hook up, I pause it for maybe 3 seconds then continue the retrieve to imitate a stunned baitfish. For sinking plugs, I reel very slowly just to keep the plug near the surface and horizontal during the "pause." Of course this doesn't work all the time and I'm often left wondering if I would have induced a strike doing something else.
  13. I haven't gone squishing in the canal yet this year but they are almost certainly catchable. Being chased will definitely cool off the bite a little bit but if they think the coast is clear even for a few minutes you can get them to bite
  14. Last Saturday, I was standing right where we usually have the feeder and a hummingbird flew right up to my face as if to say "hey where's my food?" At first I thought it was bumble bee about bonk into my face. I promptly got the feeder out and had three sightings this week.i
  15. I think that's a lumpfish. They're afully cute and have a very unique ... squishiness. They feel like no other fish And can be a variety of cool colors too like bright turquoise.